Sourdough discard biscuits are flaky, buttery, and baked right in a hot cast-iron skillet for a golden, crisp bottom in about 35 minutes. This recipe uses cold butter and a quick fold-and-cut method, so there’s no rolling pin and no waiting on a rise. You can use your sourdough discard straight from the fridge or scoop from an active starter, whichever you have on hand. They’re perfect for weekend brunch, alongside a pot of soup for dinner, or anytime you want warm homemade bread without a long process.
My daughter-in-law had some extra sourdough starter and didn’t have the time to keep babysitting it, feeding it every day just to keep it alive. She handed the jar over to me instead, and rather than turning it into one more thing I had to maintain, I wanted to use the whole thing up at once. That’s exactly how this recipe came to be, and it’s turned into one of my favorite ways to use up a full jar of discard in a single batch.
Main Ingredients Needed For Sourdough Discard Biscuits
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
- All-purpose flour: This is what gives the biscuits their structure. Grab a bag you already have on hand; nothing fancy needed. Whole wheat works too, though the biscuits will come out a bit denser.
- Baking powder: This is what gives you the rise and the fluffy layers, so make sure yours is fresh. Expired baking powder is one of the top reasons biscuits come out flat. I learned that one the hard way.
- Cold butter: The colder the better here, since that’s what creates those flaky layers. I use unsalted so I can control the salt myself, and I like to freeze mine ahead of time and grate it straight into the flour; it’s faster than cutting it in and keeps everything cold.
- Sourdough starter or discard: Either one works, so use whatever you have sitting in the fridge, true discard or scooped straight off an active starter. If you end up with extra starter left over, my sourdough pancakes recipe is another quick way to use it up.
- Egg: Let it sit out for a few minutes before you use it so it’s closer to room temperature. It mixes in more evenly that way.
- Milk: This is what brings the dough together. Any milk works here, but I love using buttermilk when I have it; it gives the biscuits a little extra flavor.
- Butter for the skillet: Unsalted, same as the butter in the dough. This is what gives the bottoms of the biscuits that golden, crisp edge once they hit the hot pan.
How To Make Sourdough Discard Biscuits
Here’s how these easy sourdough biscuits come together, start to finish.
Tip: I used to twist the cutter to save a step, and it never worked. The biscuits came out short and dense every time. Press straight down instead and you’ll get taller, flakier layers.
Make These Biscuits Ahead of Time
Cut your biscuits and freeze them on a tray before baking. When you’re ready, bake them straight from frozen; just add 2 to 3 extra minutes in the oven. I like having a bag of these in the freezer, and if I want to turn a batch into something bigger, my biscuit and gravy breakfast bake is one of my favorite ways to do it.
Kitchen Essentials I Use In This Recipe
These are the pieces I actually reach for when I’m making this recipe. Nothing fancy, just the things that make it easier.
Baking Essentials
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Questions When Making Sourdough Discard Biscuits
No, a cast-iron skillet isn’t required, though it does give the bottoms a nice golden, crisp edge. A regular baking sheet works just fine if that’s what you have on hand.
I always keep the egg in this recipe, and I’d recommend you do too. It gives the biscuits a better rise, since the egg brings its own leavening power on top of the baking powder, and the protein in the egg helps build the structure that holds those layers together. It also bakes up into a deeper golden color than biscuits made without it.
Yes, these freeze well after baking. Let them cool completely, then store them in a freezer bag or airtight container. When you’re ready for one, brush the top with a little melted butter and warm it in the oven at 350°F until heated through.
Sourdough Discard Biscuits
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 3/4 cup butter, very cold
- 1 cup sourdough starter, active or discard
- 1 egg, whole
- 1/2 cup milk
- 2 tablespoons butter, unsalted, for the skillet
Instructions
Preheat the Skillet
- Preheat a cast-iron skillet in the oven or on the stove at 425°F.
Make the Biscuit Dough
- Combine dry ingredients in a large bowl or food processor.2 1/2 cups all-purpose flour, 1 teaspoon salt, 2 tablespoons sugar, 4 teaspoons baking powder
- Grate or cut cold butter into the dry ingredients until crumbly.3/4 cup butter
- Mix in sourdough starter, egg, and milk. Stir gently until the dough is shaggy—don’t overmix.1 cup sourdough starter, 1 egg, 1/2 cup milk
Shape and Cut the Biscuits
- On a floured surface, fold the dough over itself 5 to 6 times to build flaky layers.
- Pat the dough into a 1-inch thick rectangle and cut biscuits with a sharp cutter, pressing straight down without twisting.
Bake the Biscuits
- Melt the butter in the hot skillet, spread it evenly, and place the biscuits close together.2 tablespoons butter
- Bake for 15 to 18 minutes, until golden brown on top.
Gina’s Notes and Tips
- Make Ahead: Cut the biscuits and freeze them on a tray before baking. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time.
- Storage: Store leftovers in an airtight container for 2 to 3 days.
- Reheating: Reheat in the oven at 350 degrees Fahrenheit for 5 to 8 minutes, or in the microwave in 10-second bursts.
- Freezing: Baked biscuits freeze well too. Let them cool completely, then store in a freezer bag or airtight container. To reheat, brush the tops with a little melted butter and warm in the oven at 350 degrees Fahrenheit until heated through.
- Substitutions: Whole wheat flour can be used in place of all-purpose flour, though the biscuits will be a bit denser. Buttermilk can be used in place of regular milk for extra flavor.
Tried this recipe?
Please consider Leaving a Review!Hospitality with These Sourdough Biscuits
Sourdough discard biscuits started with something my daughter-in-law couldn’t keep up with, and honestly, that’s a lot like hospitality. Somebody hands you what they have, and instead of letting it sit there, you find a way to use every bit of it and turn it into something that feeds people. These biscuits are perfect for a Southern Comfort Night.
Set them out warm alongside a pot of pinto beans, some fried okra, a pan of sausage gravy and biscuits, and a pitcher of sweet tea, and let the table do the talking.
Set the biscuits in a basket lined with a dish towel, so they stay warm while everybody fills their plates. Scripture tells us in Hebrews 13:2 not to neglect to show hospitality to strangers, and honestly, most of the time it starts small: a jar of starter, a warm biscuit, a full table. You don’t need anything fancy to make somebody feel welcome, just a little effort and a willingness to open the door.
